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Mango black bean salsa and pan fried garlic salmon

Happy Spring! I hope everyone is enjoying the gorgeous days of this season. While we sadly did not get to enjoy much March showers in California which officially put us in the drought category, spring has come. California poppies, daffodils and flowers of myriad colors are decorating the Bay Area landscapes.

I always associate mangoes with summertime. Philippine mangoes are known for their sweetness and juiciness, and much enjoyed during the hot summer days in the Philippines as snack, dessert or side dish. I have always been “Team Sweet Ripe Mango” but many Filipinos are “Team Green and Crunchy Mango.”

I was given mangoes by my brother in law when I visited my family few Sundays ago. Today, I thought of making salsa to complement my pan fried salmon with garlic and rice while I was working from home.

The star of the show on this post is the Mango Black Bean Salsa while the pan fried garlic salmon is taking a supporting role. The salsa is very easy to make. No cooking needed, and you can personalize it according to your taste. You will be rewarded with a variety of flavors — sweet, tangy, salty and spicy. This is summer in your mouth, y’all! And I should add — healthy!

Before I list the recipe below, I just want to say that life has been very busy lately, with lots of challenges but accompanying blessings that are bigger than the challenges. I am still cooking and baking. I also have been visiting your blogs and enjoy them tremendously. I will send those hearts your way very soon.

PAN FRIED GARLIC SALMON WITH MANGO BLACK BEAN SALSA

MANGO BLACK BEAN SALSA

  • 1 ripe mango
  • 1 15 oz can black beans, drained and washed
  • Cilantro, minced (about 1/3 c)
  • Jalapeno or chili peppers (sliced)
  • Red onions, chopped (about 1/4 c)
  • Avocado, cubed (optional)
  • Cucumber, cubed (optional)
  • A squeeze of half of a lime, or to taste
  • Salt, to taste
  • Fish sauce, (optional — omit salt if using fish sauce)
  1. HOW TO SLICE A RIPE MANGO: Stand the washed mango on the thick bottom end using one hand. Using a sharp knife with your other hand, slice from top of the mango down on one side.
  2. Repeat with the other side. You will end up with two halves, and a middle section which is the seed.
  3. Take one of the mango pieces. Make cuts resembling a chessboard but do not cut through the peel.
  4. Bend the sliced mango. The mango flesh will pop out in to squares. At this point, you can use your fingers to feel the squared segments of mango flesh off the skin, or use a small knife.
  5. Repeat with the other side of the mango, and slice the mango flesh from the seed. (This is the part where I love to take a break and eat the mango from the seed or pit, whatever it is called.)
  6. Transfer the sliced mango into a bowl.
  7. Steps 1-5 were the “hardest” part in making this salsa but it will really just take you 2 minutes to slice a rice mango.
  8. Take the rest of the ingredients you are using — black beans, cilantro, lime juice, jalapeno, avocado, red onions, cucumber and mix them all together with the mango.
  9. Season with salt or better yet, add about 2 tablespoons of fish sauce. Enjoy!

GARLIC PAN FRIED SALMON

  • 1-2 slices salmon for frying
  • 1/2 head – 1 head garlic, peeled and smashed
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and pepper to taste
  1. Season the salmon slices with salt and pepper.
  2. Heat EVOO on medium high heat then fry the salmon skin side down on one side for about one minute.
  3. Turn the salmon on the other side to fry. Turn down the heat to medium.
  4. Watch the middle of the salmon as it turns from transculent pink to opaque salmon color. This indicates if the salmon is already cooked. Before the fish turns completely opaque, add the garlic pieces to the pan and fry until golden brown, being careful to not burn the garlic.

TO SERVE

  1. Serve the pan fried garlic salmon with a generous side of mango salsa and steamed rice.

MY NOTES

  1. It is recommended to use ripe mangoes for the salsa. Overripe mangoes will be too mushy.
  2. The Mango Salsa Black Beans Salsa recipe is very forgiving. You can choose to make it without heat, or make it mild or super-spicy. You can choose to not include avocados and/or cucumber but the combination I provided in my recipe will provide a robust flavor profile of combined ingredients.
  3. I also like my salsa chunky but you can make the mangoes and other ingredients smaller if that is your preference.
  4. How long you cook the salmon is a matter of personal preference. We like the salmon slightly pink (raw) in the middle while others like their salmon fully-cooked. Just do not over cook the fish otherwise it will become dry.

Did you make BLACK BEAN MANGO SALSA AND GARLIC PAN FRIED SALMON? Please let me know by leaving a comment on the blog or on Instagram @lazyeazyeats. Enjoy!

Easy cheddar corn fritters

While others like to shop for clothes, shoes or gadgets, buying food is one of my favorite past times. Since I have been faithfully sheltering in place, grocery stores are among the very few places that I allow myself to go to during the pandemic. Actually, aside from home and work, and once a month social distancing visit to my family, I really do not go anywhere. Every week without fail, you will find me roaming around Trader Joe’s and Grocery Outlet. I go to Costco every other month for a big grocery shopping spree where I explore Costco’s aisles for almost 2 1/2 hours! Costco shopping is an all day affair for me that I have to take a day off from work just to go. I just love finding new food and brands to try.

I am always buying food and very good at never wasting it if I can help it. I always make sure that I cook and eat what I buy. I also buy food to share as presents. I always bring a big bag of treats from Trader Joe’s for my sister and nephews. I am also always on a lookout for fun food for BFF whenever we do our short but sweet get-together because she spoils me with so much as well.

As a result of these regular food hauls, our fridge is packed to the point where Mr Sweetie and I have to play Jenga with groceries just so we can close the fridge and freezer doors. A month ago, I made a commitment to stop buying frozen items such as snacks, meats, seafood, etc. until I use up almost everything that we already have. I still go to Trader Joe’s every Friday to buy breads, new items on the snacks section, wines, vegetables and fruits but just foods that we can eat within the week.

I have been doing well with this goal. After about a month, the freezer has more space and I can start re-stocking again on frozen treats. One of the last bulky stuff in my freezer that I have been wanting to use up is a bag of frozen street-style corn. I have been wanting to try to make corn fritters and the bag of corn was just the perfect ingredient for the fritters. During the afternoon lull while working from home, I finally got to make them.

Even though I often try to cook or bake a dish few times before I post the recipe on my blog, this one is super-easy. It is truly a @lazychef2021 recipe. (Forgive my shameless plug about my super-new Instagram account where I post photos of food I make. Please check it out!)

Cheddar Corn Fritters is one of those recipes that will be hard to mess up which is why I decided to post it after making it just once. I was rewarded with thick and chubby savory/sweet corn-filled pancakes. Sky’s the limit with possibilities on how to make these fritters fancier by adding different types of cheeses, herbs, spices and different toppings. I made a simple and basic version. The crust is crispy while the inside is moist. I will definitely make these cheese corn fritters again!

CHEDDAR CORN FRITTERS

  • 1 1/4 cups frozen corn kernels
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1/2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1/3 cup buttermilk or heavy cream
  • 2-4 tablespoons vegetable oil for frying
  • 1/2 cup sharp cheddar cheese

RECOMMENDED TOPPINGS FOR SERVING

  • Sliced green onions
  • Sliced jalapenos or chili peppers
  • Sour cream
  • Cotija (Mexican cheese) or parmesan cheese
  • A squeeze of lime
  • Chopped cilantro
  • Red pepper flakes or cayenne pepper
  1. In a large bowl, stir together the corn, flour, sugar, baking powder, salt and pepper.
  2. Stir slightly beaten egg, cheddar cheese and buttermilk into the flour mixture until combined.
  3. Put about a tablespoon of oil in a frying pan and place it over medium heat. (I used a heavy cast iron pan.)
  4. Scoop 1/2 cup of the batter in to the hot oil, shaping it into a round patty.
  5. Cook the fritter for about 2-3 minutes on each side until golden brown and crispy.
  6. Transfer the fried fritters to a plate lined with paper towel for the oil to be absorbed.
  7. Repeat with the remainder of the batter until used up. Add more oil to the pan as needed.
  8. Serve immediately with suggested toppings above.

MY NOTES

  1. I used a bag of seasoned street-style grilled corn. Since I have not used canned corn in this recipe, I will not recommend it yet. With frozen corn kernels, they are more tender than canned corn which sometimes are harder to chew. Drain excess liquid before using in the batter. Try to get seasoned corn if you can for added flavor but I am sure that regular ones are great as well.
  2. These fritters are perfect to re-heat in an air fryer for about a couple of minutes.

Did you make CHEDDAR CORN FRITTERS? Please let me know by leaving a comment on the blog. Enjoy!